Fish chowder

MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Fish Chowder
  Categories: Diabetic, Main dish, Crockpot, Fish, Vegetables
       Yield: 6 servings
  
       1 lb Fish fillets; fresh or            1/2 c  Celery; chopped with leaves
            -frozen                           1/3 c  Catsup;
       4 sl Bacon;                              2 ts Worcestershire sause;
     3/4 c  Onion; chopped                      1 ts Salt
      16 oz Can tomatoes;                     1/8 ts Thyme; dried
       2 c  Boiling water                     1/8 ts Marjoram;
       1 c  Potatoes; raw diced                 1 tb Parsley; minced, fresh
     1/2 c  Carrot; diced                  
  
   Thaw fish fillets if frozen.  Remove bones and skin from fish; cut
   fish into 1-inch pieces.  Cut bacon into 1/2-inch pieces.  In a large
   saucepan over moderate heat, fry bacon until crisp, turning
   freguently. Add onion, and cook and stir over moderate heat until
   tender and translucent. Cut tomatoes into bit-sized piece.  Add
   tomatoes, tomato liquid from can, and all remaining ingredients
   except the fish and the parsley to the onions. Bring to a boil;
   reduce heat to low, cover, and simmer for about 45 minutes.  Add
   fish; cover and simmer for another 10 to 12 minutes, until fish
   flakes and is tender. Garnish each serving with a sprinkle of parsley.
   
   Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
   EXCHANGES CHO: 14g; PRO: 22g; FAT: 8g; CAL: 213;
   Low-sodium diets: Omit salt.  Omit bacon.  Use unsalted cannned
   tomatoes and low-sodium catsup
   
   Source: The Art of Cooking for the Diabetic by Mary Abbott
   Hess,R.D.,M.D. and Katarine Middleton.
   Brought to you and yours via Nancy O'Brion and her Meal-Master
  
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